The cheat: marinated artichokes

Pick them up from the deli counter or keep a jar or two in
the pantry to use with pizza, pasta and meats when time's short or
the season is past.

As much as we love globe artichokes here at GT, we
don't always have the time or inclination to prepare them from
scratch. Their season is fleeting, too, so the case for shop-bought
artichokes is strong.

You can buy them as needed from the deli counter or always have a
jar or two on hand in the pantry. For our money, the deli-counter
option is a good one if you're after the smoky hint of the
char-grill, but if you prefer a little more piquancy, the bottled
version is a better bet. Drain the artichokes from the vinegary
marinade and, if you like a more subtle flavour, give them a quick
rinse. Canned artichokes are available, too, but we find they're
usually mushy and lack flavour.

Whether you opt for char-grilled or marinated - the recipes here
suit either - artichokes are very versatile. For an easy midweek
meal, toss them through warm pasta with plenty of garlic,
extra-virgin olive oil, grated parmesan and a handful of olives, or
scatter them into a frittata with dollops of goat's curd and wilted
spinach.

Artichoke and mozzarella pizza bianca
Makes 2
Preheat oven to 250C. Combine 225gm pizza flour, 4gm dried yeast
(about ½ sachet) and 1 tsp sea salt in a bowl, then form a well in
the centre. Add 170ml lukewarm water and 1 tbsp extra-virgin olive
oil and mix to a soft dough. Turn out onto a lightly floured
surface and knead until smooth and elastic (4-5 minutes). Place in
a lightly oiled bowl, cover with plastic wrap and stand until
doubled in size. Halve dough, roll out each half on a lightly
floured surface to 3mm thick and place on pizza trays lined with
baking paper. Combine 2½ tbsp extra-virgin olive oil, ½ garlic
clove, thinly sliced, and ½ small red chilli, thinly sliced, in a
jug; season to taste. Drizzle a little oil mixture over pizza
bases, top each with 4 artichoke quarters. Coarsely tear 1 buffalo
mozzarella (about 250gm), scatter over pizzas and bake until crisp
and golden (8-10 minutes). Serve hot, drizzled with extra garlic
oil and scattered with oregano.

Roast fish with artichoke, lemon and
parsley
Serves 4
Preheat oven to 220C. Place 4x150gm skinless firm-fleshed white
fish fillets on an oven tray lined with baking paper, drizzle with
a little olive oil, season to taste and roast until just cooked
through (6-8 minutes). Gently heat 80ml olive oil in a frying pan
over medium-high heat, add 4 coarsely chopped artichoke halves and
1 finely chopped garlic clove and toss occasionally until warmed
through and fragrant. Add a handful of coarsely chopped flat-leaf
parsley and finely grated rind and juice of ½ lemon, season to
taste and toss to combine. Serve on the roast fish along with some
steamed green beans or broccolini.

Artichoke and ricotta crostini
Serves 4-6 as a snack
Drizzle 6 slices of sourdough bread with extra-virgin olive oil
and char-grill or toast under a hot grill (1-2 minutes each side).
Rub with the cut side of 1 garlic clove, spread thickly with firm
ricotta and top with char-grilled artichoke halves. Squeeze lemon
juice over to taste, scatter with a handful of coarsely chopped
flat-leaf parsley, season to taste and serve drizzled with
extra-virgin olive oil.

Warm potato and artichoke salad
Serves 4 as a side
Preheat oven to 200C. Cut 800gm scrubbed Jersey cream potatoes
into wedges, place in a roasting pan with 2½ tbsp olive oil, season
to taste and toss to combine. Roast, shaking pan occasionally,
until tender and golden (20-25 minutes), adding 8 artichoke
quarters to the pan in the last 10 minutes of cooking. Meanwhile,
whisk 2 tbsp olive oil, 1 tbsp mayonnaise and 1 tbsp red wine
vinegar in a bowl to combine, drizzle over potato mixture, add a
handful of coarsely chopped flat-leaf parsley, season to taste and
toss to combine. Serve warm.

Hot tip
+ For an excellent dip when unexpected guests arrive, blitz
artichokes in a food processor with garlic, olive oil, lemon rind
and juice, and a dollop of crème fraîche. Serve with warmed
flatbread for dipping.